Ingredients:
Marinade: 3 tablespoons olive oil
1 clove garlic -- finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
8 cherry tomatoes
3/4 pound swordfish -- cut into 1 1/2 inch pcs
8 ounces pineapple chunks, canned -- reserve 1/4 cup juice
1 green bell pepper, seeded, -- cut into 1 inch squares
1 red onion, peeled -- cut into 1 inch chunks

Cooking Instructions:
Combine marinade ingredients and pineapple juice in a large bowl and add swordfish
chunks. Let sit for 15 minutes. Soak 8 inch bamboo skewers in water for 15 minutes.
Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or
broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining
marinade.

Serving Suggestions:
Serve on a bed of yellow rice with garlic bread.

Ingredients:
1lb Pork Tenderloin
3 cloves crushed garlic
1 teaspoon white pepper 1 cup Sukiyaki Sauce
One diced onion
1 teaspoon salt

Cooking Instructions:
Put tenderloin, Sukiyaki Sauce, onion and garlic in large, zip-lock bag and let marinade for a
least 4 hours. Barbecue using coals and water soaked hickory, apple or cherry chips until done.
To cook well done, barbecue until tenderloin is firm to the touch.

Serving Suggestions:
Serve with baked potatoes and sour cream, and green vegetables of your choice.

Additional Comments:
This also makes great sandwiches the next day.